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Four Square Restaurant
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2701 Chapel Hill Rd.
Durham, NC 27707
Getting there ›
Contemporary American
$31 to $50
More Details ›
Four Square Restaurant Details
Dining Style:
Fine Dining
(919) 401-9877
Hours of Operation:
Summer Dinner Hours: Tuesday - Saturday: 5:30pm - 9:30pm
Payment Options:
AMEX, Carte Blanche, Diners Club, MasterCard, Visa
Contemporary American
Executive Chef:
Shane Ingram
Dress Code:
Business Casual
Accepts Walk-Ins:
Additional Details:
Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Farm to Table, Fireplace, Full Bar, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Wheelchair Access, Wine
Private Party Facilities:
Four Square is unique in the Triangle area in its ability to offer flexible private dining areas for groups of varying sizes. Our smallest private room seats 8 to 10 guests at a large round table, perfect for board meetings or small family gatherings. Parties of 12 to 24 can be accomodated in each of our two mid-sized rooms, and parties of 25 to 40 may reserve our largest private room. For larger parties, the second floor can accommodate as many as 75 and the entire restaurant may be reserved for up to 125 for a seated dinner. If used as a stand-up cocktail/reception the restaurant can accommodate 200. Please call the restaurant directly to book private parties.
Private Party Contact:
Brandon Carr (919) 401-9877
Getting there
Cross Street:
Pickett Rd.
Private Lot
Parking Details:
The restaurant has a gravel parking lot in front and on both sides of the building.
A word from Four Square Restaurant
Four Square is located in the Bartlett Mangum House, a restored 1908 Victorian home listed on the National Register of Historic Places. Outside, massive Doric columns flank the entrance. A wraparound porch, second floor balcony, and slate roof capped by iron scrollwork complete the picture. Inside,
the intimate dining rooms each have their original coal burning fireplaces with tiled, carved wood and mirrored mantelpieces. Leaded and stained glass windows and beautiful woodwork can be found throughout.
Our menu changes bi-monthly to reflect our commitment to bringing diners the freshest and most seasonal products available. We rely on local famers and purveyors to bring us the region's best, from vegetables and grains to seafood and meats. We have a passion for food at Four Square, and we hope you sense it when you dine with us.
Foodspotting photos
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Awards voted by OpenTable diners
Diners' Choice Winner
Best Ambiance
Diners' Choice Winner
Best Service
Diners' Choice Winner
Contemporary American
Diner Reviews
Unusual menu and delicious food.
Will definitely return."
Dined on 4/12/2014
I had a lovely dinner here with a
friend to celebrate his birthday. It was my first time at Four Square but he recommended it highly and now I see why. The service was absolutely the perfect balance of attentive but respectful of our privacy and dining pace. And the food was magnificent. Great ingredients prepared thoughtfully and with interesting flavors. Portions were generous without being overwhelmingly large. We had cocktails before dinner that were delicious and well-balanced as well. It's now high on my list for returning regularly!"
Dined on 4/16/2014
Such a mediocre experience,
especially in light of great new restaurants in Durham."
Dined on 4/12/2014
Great local setting in an historic
house. Each first course and entree are unique and a great combination of fresh ingredients. We loved the spinach salad. Their wine suggestions were awesome and paired perfectly with the entrees. The tuna steak entree was so savory but the rib eye was nothing special; it was well-prepared but not as memorable. We've been here a couple times and every other first course and entree were top-notch and truly memorable. We got the coffee and donuts and chocolate truffle for dessert, both were the best in recent memory. Service was great as always and we will be back!"
Dined on 4/4/2014
Really enjoyed the restaurant the
atmosphere was excellent and the service was great I had the fish which was perfectly cooked however my wife had the steak which was difficult to cut and very chewy. The appetizer selection was very limited however the soup of the day with very good."
Dined on 3/15/2014
Four Square has expertly prepared
menu of local food items (if that's your thing), a very good wine list and a sizable screened in porch, which is a nice way to enjoy being able to eat outside without worrying about insects or other nuisances."
Dined on 3/15/2014
We went on a friend's
recommendation and were thrilled. The service was impeccable. The food was delicious and beautiful. We will return!"
Dined on 3/8/2014
For a restaurant that's been
around for 15 years I was a tad disappointed. We had one appetizer, two entrees and each had one glass of wine and the tab was $91 before tip. I know that's fine dining but for that much I just expected to be blown away and I wasn't. Service was great, liked the atmosphere but probably won't go back since I've been there and Durham has other gems I want to try."
Dined on 2/24/2014
Hadn't been here for many years,
thought it'd be nice to try again. Wife, college daughter, high school son, all foodies. The food itself was quite good, though not WOW. Quail somewhat under-seasoned. Wife enjoyed Asian twist on lobster entree, and kids both had Kobe flank steak. Waiter and/or kitchen missed putting in our dessert order, so it was 30 min till we got them. They comp'd the desserts based on delay. Atmosphere lacking upstairs; four tables in a small room, three used, very "boomy". Everyone could clearly hear everyone else's conversation. My family has dined in some fine restaurants across the globe so our standards are high; Four Square got a B+ for us. For the dollar, I'd go back to Second Empire as best comparable."
Dined on 2/22/2014
Enjoyed the dinner. Menu a bit
limitied but they are very good at what they do. Exccellent service. Loud group right next to us made hearing each other a challenge at times. Good choice for our anniversary. They comp'd us carrot cake for our anniversary. Nice touch. May go back but lots of other places we would try first."
Dined on 2/20/2014
The food and service were
outstanding . The noise level was high. One member of our table had to politely ask a table near us to keep noise down so we could have a conversation. They graciously did. I don't know why they can't put some soundproofing on the walls. The noise takes an otherwise wonderful dining experience down a notch."
Dined on 2/21/2014
I met a friend here for dinner
recently and was eally glad to be revisiting one of my favorite restaurants. The menu is innovative and the wine list is awesome. This restaurant has a variety of semi private dining rooms and I prefer to be seated downstairs but I fortgot to request that this time. I love eating out on the porch in the summer!"
Dined on 2/19/2014
The food at Four Square was
amazing. We enjoyed every single thing we ate and the service was very good. Our only complaint was the noise level. It was so loud in our room that we had to cut our evening short. We could not hear each other well and my husband was beginning to get a headache."
Dined on 2/19/2014
The restaurant was nice and the
service was good, however the quality of food was not on par with what I have come to expect from a nicer establishment. I thought the price was reasonable, but I would have been willing to spend more in order to get a better quality meal. My wife was very happy with the soup she ordered and I am sure the other menu items are wonderful. The staff was very friendly and the service was great."
Dined on 2/17/2014
Went there for Valentine's Day but
seated upstairs (where they usually put large groups) - so ZERO ambience and other larger tables very loud!!! Not quite the romantic dining experience we expected!"
Dined on 2/15/2014
Many people have recommended Four
Square to me, so I finally tried it during Valentine's day weekend when they had a prix fix menu. The restaurant itself is lovely, but for what we paid for the dinner, I was underwhelmed. The food was good, but did not blow me away by any measure, and the dessert should not have been a shared one. For $75 a head, I expected much, much more. If I'm going to spend that much money on a dinner again, I'll go somewhere like Vin Rouge where my expectations are always exceeded. I'll probably give Four Square another chance, but on a day that does not have a prix fix menu."
Dined on 2/15/2014
Food portions were very small,
especially the dessert sampler. One of our entrees was over-cooked. Service as usual was excellent."
Dined on 2/14/2014
Valentine's day dinner at
FourSquare was overpriced for the quality of the food. Attempting to justify a $75 per person price for what effectively was (at best) at $12 appetizer, $30 entree, and $10 dessert split for two seems in retrospect to be incredibly low value for one's fine dining dollar. The service was rushed as well. Despite having reservations, we were asked to wait in the undersized bar for our table to be ready, standing shoulder to shoulder with a bevy of strangers, awkwardly blocking either the way in or way out. The food was actually quite good. The servers were pleasant, but short. The price was simply out of range for the quality of the product received. We expected spectacular, and got "pretty good.""
Dined on 2/14/2014
Four Square was excellent! The
server was knowledgeable, professional and courteous. The food was awesome and portions were just the right size - not too big but plenty. Perfect for a birthday dinner with my lovely wife."
Dined on 2/6/2014
Everything about our visit to four
square was enjoyable. Highly recommend for couples or small groups. It was my wife's birthday and was perfect for a special occasion."
Dined on 2/5/2014
This restaurant was the last stop
on my tour of restaurants during the week and was the best of the four I chose. When we first arrived we were told the table wasn't ready and to visit the bar. The bar area was somewhat full, so we decided to return to the main dining room and were immediately told a table was ready. Not sure if this was due to the restaurant's desire to not have anyone standing in the main dining room or an enticement to spend money at the bar because once we were seated, we noticed several available tables. Despite this quirky experience, the service was good for the rest of the night and the food was superb! I will definitely visit this restaurant again! The baby Asian greens salad and milk & honey desert were amazing."
Dined on 1/25/2014
This was my 2nd time at Four
Square. The 1st was 4 years ago and I was thoroughly impressed. This time, I went during restaurant week and was so disappointed with the food that I felt compelled to write a review (particularly b/c the two other places we went for restaurant week were so much better). The salad and gumbo my fiance and I ordered were mediocre. The gumbo tasted like it could have been from a can. Our braised beef with risotto only had tiny small chunks of beef I'd usually use for a stew, and was so salty I drank 3 glasses of water. The panne cotta was more gelatinous than creamy/silky, and the chocolate pate tasted like dried-out block of chocolate mousse. Service, though, was great. But not worth $30."
Dined on 1/24/2014
I attended Four Square during the
January 2014 Restaurant Week on Saturday evening. The size of the party kept changing in the week leading up to our meal and the staff was friendly and willing to accommodate the changes. We ended up with a party of 8 and were seated in a separate room on the second floor which worked out perfectly. My only disappointment was that they ran out of 2 of the 3 beers on the menu right before we ordered our drinks, and it was handled pretty awkwardly by our server - if not for that I would have given the service 5 stars. Overall, the food lived up to the hype and is worth a trip."
Dined on 1/25/2014
The dining experience was
everything that I had hoped it would be from the ambience to the service and to the food. Fantastic evening!"
Dined on 1/25/2014
We had a date night as part of
Restaurant Week. For $30 we had an appetizer, main course and dessert. The food was good, but nothing to write home about. The restaurant is situated in an older Durham building that had a lot of character and a nice atmosphere. The salad appetizer was simple but well composed, and the shrimp gumbo appetizer was tasty but spicier than expected. For the main course the salmon was standard, and the risotto was mushy. The desserts were simple but done well. Each plate had a suggested wine. The idea is good, but the wine itself was mediocre. The waiter was friendly overall, but we were surprised to be offered a cappuccino after dinner at a supposed 'high caliber' restaurant!"
Dined on 1/24/2014
We have eaten at Four Square
before and enjoyed the food very much. It is one of the few restaurants where I really don't worry about getting excellent food and good service no matter the menu. We both chose to order from the special menu and the food, while very tasty and a fair value, was not on a par with our previous visit. That said, it is not known for its hospitality. That impression was reiterated on our last visit. It was during Restaurant Week so perhaps the maitre-d was particularly "peeved"....but, when is the last time you entered any restaurant and received not one word of welcome or appreciation for venturing out, especially on a blustery, frigid night? Go there for the food. Don't expect gracious, warm hospitality."
Dined on 1/24/2014
During restaurant week, Four
Square toook the opportunity to turn off their regulars and insure new cusotmers never return. Rather than give diners a taste of delicious fare, they choose to serve a pre-made stew-like dish that made you feel you were not eating their normal fare but being served from a soup kitchen rather than a fine restaurant! . They used the same warmed over rice in the soup and in the entree. This left customers with a cheap impression of Four Square and removed the notion that this was once a special occasion restaurant. Hey, don't participate in restaurant week if you can't serve the diners a nice dinner that makes them want to come back for more. This experience insured an 'off the list' for Four Square!"
Dined on 1/23/2014
This was my first trip to Four
Square. The service was polite and impeccable. I love restaurants when they have multiple servers deliver the dishes at once to everyone at the table. It's always a nice touch. The meal was delicious and the highlight for me was the pork belly appetizer, which melted in mouth, and the butterscotch dessert, which was not too sweet!"
Dined on 1/23/2014
We went to Four Square for
Triangle Restaurant Week and the menu was outstanding. A delicious Gumbo followed by salmon or beef and a wonderful honey and milk dessert (or a to die for chocolate plate). The service was outstanding - the atmosphere inviting and an overall 5 star meal - once again. Hats off to Chef Shane and Sous chef Jeff."
Dined on 1/23/2014
It was Triangle Restaurant week,
so they were trying to keep their level up for less ... and, except for the desserts, which were uniformly (there were 2 we could choose from and we got both) excellent, the rest of the food was just ok. My standards for Four Square are high, so an "ok" rating from me means that they did as well as I usually do at home when I put in just a little more effort than usual. The hostess was perfunctory and we were plunked upstairs in a chilly, stark room, and were alone there for an hour. There was no music being piped up to our solitary space, so we created our own ambiance via iPhone/Spotify. The amazing desserts and good company made it a good evening. Four Square can definitely do better, though. & should."
Dined on 1/20/2014
We took a couple who had never
been to Four Square to introduce them to one of our favorite restaurants. They and we were not disappointed. Outstanding on all dimensions! The scallops, pork loin and monk fish entrees were delicious, as were the salads and desserts. (But don't order the apple pie a la mode if you're expecting traditional pie.) Total cost including tip ~ $50/person. We will return and highly recommend."
Dined on 1/18/2014
We went to Four Square for our
first time on New Year's Eve. It was a great experience. The staff, bar, and food were excellent. The duck confit was very good. The prices are on the high side, but you do get what you pay for."
Dined on 12/31/2013
We had a guest visiting for the
holidays and picked Four Square to begin our New Years excitement. However, after Four Square, everything else we did couldn't come close. I started with the foie gras and finished with the duck confit. My friends chose to start with the lobster bisque. The dessert sampler was a taste treat. The entire staff treated us to a wonderful experience that left our friend mesmerized. Don't wait another night to come to Four Square. You won't regret it!"
Dined on 12/31/2013
Had a great meal for New Years.
Party of 6 meant that we had a small private room and the food was excellent as always."
Dined on 12/31/2013
Wonderful atmosphere, amazing
dishes. If I could eat at only one place in Durham, my choice would always be Four Square."
Dined on 12/28/2013
Went for Christmas Eve dinner,
first time experience at 4 Square and was very pleased with all aspects of the dining experience. The food prepared was excellent, flavors, great presentation, good portions. The service was very good, attentive, with good information. the drinks were very nice as the wine list was very good. Overall excellent, I will be back."
Dined on 12/24/2013
The restaurant is an
unembellished, worn, classic Victorian house, which had no décor or lights for Christmas Eve, when I went. The food is very good, although odd combinations, which makes ordering a bit challenging - however, they will modify to taste. Our waitress was young and not too professional, although efficient. Didn't like that one needed to ask for bread, instead of a bread plate being replenished as needed. Overall, a nice restaurant with good food, but overpriced for what it is."
Dined on 12/24/2013
Special occasion! Over the top -
once again. Quality, consistency, service - impeccable!"
Dined on 12/24/2013
Our meals and drinks were very
good. I usually hesitate to brag about a place, or take someone out of town to one of MY favorite restaurants, because that could be the time that the restaurant is "having a bad day". We had an out of town guest and we told her that we would take her to Four Square. Of course, she looked at it online before she arrived. She was anxious to check out Four Square, and our decision to take our friend to Four Square did NOT disappoint us!"
Dined on 12/13/2013
The appetizers were excellent. The
entrees were delicious, but not enough food for price. The desserts were just plain awful. The butterscotch pudding was just a hot mess and the carrot cake was flavorless. I wouldn't recommend based on portion vs. price. Loved the service and ambiance."
Dined on 12/12/2013
More reviews ›
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text:
Tuesday, 27 May 2008
Drawing Into the Well
[Toot!] Index: 1.1
Communism Bit: Off
Location: Job, of course
You know, when I was a kid, I used to draw lots. Wrestlers on TV, especially. That was before I had gone to boarding school. The wrestlers were as my young eyes saw them on TV. There was some guy, name of Michael Hayes, if memory serves, and he was a star in my drawing book. They looked a lot like this.
I know, because I drew them over and over and over. My Ma quipped about how my men are always ready for a fight. I was under seven years old.
Today, if I drew a wrestler, he wouldn't be a muscle-bound, hormone-engorged minotaur. Not at all. This is what I drew, a few minutes ago, to be my wrestler.
Notice the shift from whatever that bag of testosterone was, to a lean, mean fighting machine. But it is really a reaction of my mind that I've noticed since late puberty. I draw almost exclusively nude humans (even the pants of my boyhood, they done flown off). Usually, I draw women. When I do men, they face away from me. Coward, yes. (I hate the shameless competition they tend to ... express? I'm my drawings' god, for crying out loud!) Usually, they are thin men, sometimes very, very thin. Nearly as thin as I am. When they are women, they are round and heavy. ;o)
After the wrestlers, when I was about eight years old, I fell in love with my teacher. She was my English teacher, and a wondrous miracle of feminine beauty. Of course, at eight, I didn't know I had fallen in love, you see. I just thought I wanted to be with her all the time, and to make her happy. Full stop. Anyway, I walked up to her, one day, after classes, and told her I wanted to draw her. You know, that was the year the coronation of the Kabaka of Buganda had happened. There used to be lots of pictures of the Kabaka in regalia, in the papers. So I took one and drew it. A teacher discovered it and paid me two hundred—count 'em, two hundred—Uganda shillings for it. It was the first work I sold, and the first money I earned. (It was also the last work I sold.)
So, I learnt that I could draw to good benefit. And I wanted to make my English teacher happy, so I told her I wanted to draw her like I had done the Kabaka.
(That drawing of the Kabaka stayed in the staff room of Budo Junior School for years and years and a day.)
I drew the teacher, and she liked it. I coloured her dress, fussing over the depth of pink here and the amount of blue there.
But wait. Where is this leading? Yes, to why I don't draw anymore. Let's jump, shall we? You people told me my posts are too long for you.
When I draw (or even write) in a book, I start at the back and work to the front. I don't know why. (Even my written cipher code is written from right to left, naturally.[1]) So, once I had these many books covered in pictures of nudes and stuff. Sometimes I draw rocks, sometimes landscapes, all of them in that shoddy me-no-give-no-fuck way. This pile of books was discovered by some guy and he said I was sub-consciously gay because of all the male nudes that shared the space. "The simmering homo-erotic undertones, the taut tension on the page, as though they are about to break loose and [...] the unabashed self-expression of the you bottled up within you", blah, blah, blah, you know. I told him he was wrong, and that collection went to the fire. I don't care if he was wrong or not, anyway. I just stopped drawing on paper that time. I guess I'll start again. But in came digital art. You see, I stopped drawing almost completely, and moved my feeble artistic impulses to code. It doesn't suffice, at the moment, so (on occasion) I will draw on the computer.
Already, this blog has seen some stuff I've drawn. My current Blogger avatar is one, and some other blogger's old WordPress avatar. And a few posts have had some drawings in them. Network Dependency, RT 1.6, and others.
They are almost always with black as the dominant colour. I first drew on the computer with Paintbrush. I was on a black-and-white Epson laptop that ran Windows 3.1, and I was in genuine shock when my Dad told me there was a coloured computer at his workplace. This laptop is where I first drew on the computer. The mouse is harder to command than a pen or pencil, so drawings on the computer, for me, don't obsess over straightness of lines. I don't use line facilities to draw the lines. I basically just draw with the mouse. I've done a self-portrait in the same way. :o) (It came out ridiculously ugly, and the first thing my sister said, on seeing it, was "Wow, you drew a self-portrait on the computer!" We quarreled.)
This picture (not a self-portrait) is from RT 1.4. I don't remember my reason for drawing it.
I drew some more very recently. See this one, which is a drawn copy of the aluminium tumbler I have to my left. I call it Coupe. :o)
But this series started off with Menton, which means "chin". You see, I can't draw thin lips. Either it is subconscious narcissism, or it is just that I can't express thin lips in monochrome. Or I've never tried.
Next in the drawings series, we have Main-en-Main, which is "Hand-in-Hand". I'll spare you the explanation for it. :o)
Next is Handseses, which must be the correct pluralisation for the hand that appears here.
And then Feetseses. Like the hand above, the foot is loosely based on mine. I said loosely. Sheesh.
You know, I've always found the space directly under a table to be mystical, in a weird way. As though, you know, nothing stays there. When I was a kid, growing up in a sufficiently over-crowded house, that looked like a lot of useful real estate going to waste. That, I believe, is where my fixation with the space under tables came from. And that was even before I discovered tables that were fully draped. You know, with the table cloth flowing off on the side, enclosing the space under the table. And then I learnt about footsie, and that space took on a new, fresh, tantalising erotic aura. In Sous La Table, the cleaner checks under the table. What she finds is up to the beholder. :o)
These days, I use the GIMP mostly. (Not always.)
These days, I don't draw many human shapes, at least not without zooming in, because the lack of precision deems that largely a slow, wasteful endeavour. I draw general sketches, and they are more about what is around the character, rather than the character. The character is not very precise in appearance, but his or her state can be picked out.
Here are two from the series, which are rather grim. They fit the profile of thin male nude with frontal nudity obscured.
Piqué, which means "pricked" or "impaled", is one of those grim ones. It's this guy who has a very long spear stuck in his chest. I like the fact that he is on the ground, with both hands on the spear. As in, he must die. The length of the spear and how far it has run into him is in itself a good indicator of how certain his death is. And then the powerless drooping of the head, as life ebbs out of him. The fluid escaping from under him means he is either bleeding to death, or the trauma made him incontinent. They are all sure signs of a near death.
Now, why do I like the picture so grim, especially after spitting at Bukedde for not censoring its gore? Because I witnessed it.
In a previous life, about seven hundred years ago, I was where modern Rwanda is, and I joined a cult (whose members grew their hair into dreadlocks). We were mainly against the colonial droves of the cattle herders who were descending from the north and imposing on us a caste system, where we were the dalits. In one of the wars against them, my friends were killed, one by one. Speared to death. That life, for me, ended in the same battle, but not before I had seen my friend die like that, as depicted in the picture.
And the last one in the series, Strange Fruit. You probably know the Billie Holiday song, but all I got from it is the title. The theme is a little different. Unlike Piqué, this one is drawn from this life. I still find it hard to forget the scream of the neighbour, and how she later showed up at our door—I was like ten years old—pushing her three kids before her like captives. She told my Ma to keep them there, and give them breakfast. It was years later that I learnt about how their father had taken his own life. And with such fashion, such class, such style. Actually, it was far from funny. He had slipped out, feigning to go and ease his bladder, so the rumour says, and the wife, wondering why he had stuck in the toilet for so fucking long, went out to check on him. She found him outside, nude, suspended from a tree, with a short cord, and dead as yesterday. Grim.
Now, to restore your faith in me before you run away. I drew this maybe like two or three years ago. It was supposed to be a self-portrait, but it came out non-right. I drew it in Microsoft Paint. I even obsessed over the colours. Ah, the days when I had time! :o)
When I am retired and rich, I'll be drawing a lot and burning my drawings at an altar above which will hover some Gottfried Helnwein works, among others, worth trillions of scrillions of shillings, that my dealers and salaried thieves will have pulled out of museums and auctions.
[1] It's Salman Rushdie who said "right to left, naturally" in, I believe, Shame.
13 comments:
- Tandra said...
man, u draw good
- Wednesday, May 28, 2008
- gayuganda said...
Ok, I didnt read all of it. But I did see all the pics.
Me, i draw for toilet paper. Strictly that. Do you like Orokie's drawings? That is, if you get past the nudity?
- Wednesday, May 28, 2008
- The 27th Comrade said...
@Tandra: Thanks. :o)
@GUG: The pics are hard to miss, as it were ... :o)
Well, you know I think Afriboy is good. I just find that his paintings are focussed too much on a subject that I have only very little and fleeting interest in. But he is a gifted painter, that Afriboy. :o)
Oh, and there is something in that stuff you didn't read, where someone said I'm like Afriboy.
You notice there was enough "nudity" in my drawings, didn't you? :o)
- Wednesday, May 28, 2008
- Salam Taki said...
I have a feeling the last pick looks like a communist! What do you think?
- Wednesday, May 28, 2008
- Salam Taki said...
Ah! the title, the content. What has the title got to do with what I read? Oh, could it be as in elephant man pun the river, pun the bank?
You drew into the well and what, returned with water from a river bank? That was artistic.
- Wednesday, May 28, 2008
I like the pictures. And I like the nudity.
- Thursday, May 29, 2008
- Mudamuli Ntikita Ntikita said...
I remember a teacher called Ms Namboze at Budo Junior. A P.1 pupil said he would marry her when he grew up. I heard the story from my Mom.
What talent you have! The one you drew when you were a kid intrigues me most because of the muscles. Interesting!
I actually read the whole post.
- Thursday, May 29, 2008
- 31337 said...
i should go back to drawing and painting. brb.
- Friday, May 30, 2008
- DeTamble said...
Computers came in black and white?
Actually I thought that picture was a self portrait. Since you are ridiculously ugly
Alright, alright, you caught me, I was just trying to be mean because I think you're cute and I didn't want you to know *sigh*
You called the tumbler Coupe or you called the drawing Coupe? I have an avocado, his name is Fred :D My $10 note is also called Fred :D
Main-en-Main: I'm pretty sure that white hand should be smaller than the black hand.
"Handseses" - myyy precious!! He has our ring he has!! Fats hobbitssesssss!!!
I used to read Dracula under the table *licks blood red lips*
I can't draw people. I draw though, lots, I draw birds. By hand. Ink. Blue, generally.
- Friday, May 30, 2008
- antipop said...
nice art.
u can draw using computer?
what? my computer just has microsoft word, yahoomail, gmail, solitaire and blogspot. where is that genius computer you describe?
- Friday, May 30, 2008
- The 27th Comrade said...
@Salam Taki: 'Pun de river, 'pun de bank. :o)
@Pmama: Thanks.
@MNN: I may have been that kid, actually. I long for the days when I just loved, and loved hard. :o|
@DeTamble: Nice Gollum reference, there. ;o) I love it. I draw birds, but they seem to have fallen out of favour with my hand, of late. Some time, they were all I drew. :o)
- Monday, June 02, 2008
- Mudamuli Ntikita Ntikita said...
So you are the one! Actually I heard the story from Peace who heard it from her Mom who was amused by it.
- Tuesday, June 03, 2008
- Princess said...
You're good!
The talent! 'Emama!' :D
- Wednesday, June 04, 2008


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Night Shimmer Earrings
Designed by Michaels Jewelry Instructor Heidi Parviainen.
Material List
- Bead Landing™ Night and Day Strand
- Bead Landing™ Jump Rings, 2x2mm and 2x5mm
- Bead Landing™ Chain (40")
- Bead Landing™ Hinged Ear Wires
- Bead Landing™ Chain Nose Pliers (2)
- Bead Landing™ Side Cutters
- Bead Landing™ Bead Board
Project Instructions
Step 1 Measure 40" of chain using Bead Landing™ Bead Board.
Step 2 Fold chain in half and use side cutters to snip at fold, creating two 20" chain pieces. (Set one length aside for second earring.)
Step 3 Using two pairs of chain nose pliers, open medium size jump ring (5mm).
Step 4 Thread open jump ring through chain link approximately 6" from end.
Step 5 Letting the longer length of chain dangle from jump ring, measure approximately 9"-10".
Step 6 Thread chain link onto the open jump ring.
Step 7 Repeat until you have used the length of chain. The chain lengths do not need to be equal.
Step 8 Attach jump ring to one loop of crystal slider using two pairs of chain nose pliers to close jump ring.
Step 9 Open 2mm jump ring using two pairs of chain nose pliers.
Step 10 Attach jump ring to second loop of crystal slider.
Step 11 Slide on hinged ear wire.
Step 12 Close jump ring using two pairs of chain nose pliers.
Step 13 Using side cutters, snip chains at bottom, where they are doubled to create tassels.
Step 14 Repeat Steps 5-13 for second earring.


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AN EDITOR AT LARGE about the poet Virginia Hamilton Adair, She is 82, and blind, and was discovered through the efforts of her champion and fellow-poet Robert Mezey. Earlier this year, he sent writer a packet of her poems to consider for publication in this magazine, and writer fell in love with them immediately. Writer wrote to Mezey asking if there was more, and he told me that she had at least a couple of thousand poems. It turned out that she hadn't published for twenty years. "She gives different reasons for not publishing," Mezey told writer. She has said, "I wanted to be represented by many voices in my work, not just one voice," and also that she didn't want to worry about an audience: "What do they want, what do they expect?" She had been forewarned about the dangers of being ambitious: she witnessed a need for recognition becoming an affliction in the life of her historian husband, Douglass Adair, Jr., who committed suicide.
An Editor at Large
by Alice Quinn December 25, 1995
Alice Quinn, An Editor at Large, "DANCING IN THE DARK," The New Yorker, December 25, 1995, p. 132
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\xe2\x80\xaaIn an address to a joint session of Congress on September 8th, President Obama presented a clear plan to create jobs now and grow our economy. On Monday, September 12th, President Obama sent Congress the legislative text of the American Jobs Act.
The President's legislation offers a clear path forward to help small businesses succeed and hire, provide tax relief for our workers, rebuild America, provide aid to those who lost their jobs through no fault of their own, and put our police officers, firefighters, teachers and veterans to work. The legislation is fully paid for and fits squarely with Democrats' back-to-basics, ABCs plan to create jobs: Make It In America, build America, and community recovery.
With more than 250 days in the majority and no jobs agenda, it is now time for the House Republican leadership to change course and pass this bill. Leader Pelosi has called on Speaker Boehner and Democratic Ranking Members to urge committee Chairmen to schedule immediate hearings and action on the President's legislation.
- Leader Pelosi's statement on the American Jobs Act»
- Highlights (.pdf)»
- Fact Sheet and Overview»
- Section-by-section analysis of the American Jobs Act of 2011»
- Legislative text of the American Jobs Act of 2011»
- The President's Address to Congress featuring graphs, charts and other facts»
- State and local officials on the American Jobs Act»
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Main Content
Go the distance for your Bulldogs when the air gets chilly in this full zip track jacket! It features an embroidered team name on the front, team logo on the right sleeve and team-colored raglan sleeves — all the retro team style you need to run circles around the competition!
- 100% Polyester shell
- 65% Polyester/35% Cotton body lining
- 100% Polyester sleeve lining
- Heavyweight full zip jacket
- Twill lettering & logo
- Contrast color sleeves
- Team color piping
- Olympic collar
- Rib-knit cuffs & waist
- Two front pockets
- Locker loop
- Imported
- Officially licensed collegiate product
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Disregard the order; don't disrespect GJ's DeRush
Pitchers who walk No. 9 hitters in high school baseball generally deserve scorn. For crying out loud, it's the No. 9 hitter. Throw him three strikes and sit him down. It's not…
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text: 100% agree with the NEGATIVE reviews. We were just stopping by for a drink before 11PM which is quite early and got turned away by the rude bouncer. Everyone who was actually getting into this place looked exactly the same, early 20's Caucasian blonde, i think the staff is a bit discrimintory against anyone who does not fit in this category.


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Former freestyle World Champion John Clendenin is irascible and irrepressible. Even in his fifties he hasn't stopped jiving and effusing and holding forth on the best ways to teach and learn skiing.
He sent me an online link to his new book, Clendenin Ski Method, Four Words© For Great Skiing. It's not quite ready for publication; he wanted feedback from a number of compatriots. His email started out: "All-time greats [more jive] – Please enjoy and report back or you will never write again and your penis will shrivel."
In ski teaching, perpetual teenage exuberance can be an asset. So is having a way with words, and Clendenin is blessed there, too. You may have noticed that John copyrighted Four Words©. (They are Drift, Center, Touch, and Tip, and we'll get back to them in a minute.) There are more; the text brims with catchy phrases, some copyrighted and some not: The Most Important Moment©, The Most Important Move©, The Kingdom of Un-groomed, The Skier's Flu, and my favorite, The Love Spot©. This is the point in a turn when neither set of edges is engaged, when Touch and Tip are about to happen as one turn ends and a new one is born. Clendenin describes it as "the edgeless moment, however fleeting, that all great skiers sense. Stemmers and hoppers don't feel the love." Stemmers and hoppers are suffering from Skier's Flu, "the root of all evil," the greatest impediment to "flow down the mountain."
Skiing is a sensuous sport, for sure, and as an icon of freestyle's golden era in the Swinging Seventies (I think I'm too late for copyright there), Clendenin has earned all the innuendo he wants. The book is fun, it reads playfully and evocatively, and if you know what he's talking about, if you've experienced the drifting, floating Love Spot© moment, the terminology will likely stick with you.
Of course, the author is also trying to reach people who may not know what he is talking about. Yet. Clendenin's students at well-attended clinics in Aspen and Portillo, Chile, are serious about achieving flow. And he is serious about imparting its secrets. With the Four Words©, he has done thoughtful work breaking down the component parts of any good turn.
By Drift, he means the shaping of a turn once you are in it, the edging and pressuring of the skis in order to tighten an arc or open it up, to carve more or skid more, as needed. To Center, in Clendenin's lexicon, is to manage your balance, fore and aft, side to side, over your four edges, especially where you are setting up for the new turn. Touch is the simplest to explain: it's the timing mechanism of the pole plant, in concert with positioning the upper body. Tip means tilting the skis on or off their edges, but mostly on edge, past or through (or post-caressing) The Love Spot© and into the next Drift phase.
On the hill with John in Utah a couple of winters ago, I got the terms confused. Drifting and The Love Spot© wanted to merge in my mind, and it took me longer than it should have to know what he meant by Bottom Ski, Top Ski. But the book has helped to clear these things up (as it has added to the bedroom analogies). It has also made me realize just how far ahead of the curve John was in promoting four-edge, two-footed, perpetual-flow skiing.
The real beauty of the book to me is the way the new-school stuff cleaves, seamlessly, with classic truisms. He calls these timeless tips Keys to the Kingdom and invokes some of the greats: Jean-Claude Killy's natural, upright stance; Scotty Brooksbanks's subtle feet; Stein Eriksen's functional, narrow stance. Some are clichés – monitoring hands by pretending to carry a breakfast tray; "stacking bones" for skeletal efficiency and muscle relaxation; turning up the bump for speed control in the moguls – all of them are fundamental, and beautifully illustrated.
This is a book of passion and wisdom by a guy who communicates his own with gravity and its opposite – wait for it – "dancing with gravity." John Clendenin loves the turn, and the words he's found to describe the turn. He even enlisted Neil Young for a quote: "Don't let it bring you down/It's only castles burning/Find someone who's turning/And you will come around."


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Celebrate your Knights' 2010 Conference USA Championship title in this official Locker Room tee! It's the same style tee worn by UCF players and coaches after their title game victory over SMU to become the 2010 C-USA Champions.
- Lightweight ribbed T-shirt
- Screen print graphics
- Rib-knit collar
- Officially licensed collegiate product
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Description: Description: Directed by Cole Waliser Produced By
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Loco written by KO THE LEGEND, D.J. A.B.B.I.C.O.
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Tag Archives: grand theft auto
[VIDEO] Teens Steal Cop's 'Bait Car' and It's All Caught on Camera
In Albuquerque, New Mexico, four teens are in trouble after taking a police "bait car" and driving around for a nearly 20-minute joyride. The 15-year-old who originally jumped in the driver's seat was thrilled with his find, although, he wasn't too happy when he realized he was being pulled over by the cops. The car was rigged with cameras in the hopes of easily identifying individuals as well as seeing what went on during one's time in a stolen vehicle. Lesson learned, I suppose.
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- Deputies: Teens hit baby with brick, steal copper (click2houston.com)
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Stephen of Mar Saba was the nephew of St. John Damascene, who introduced the young boy to monastic life beginning at age 10. When he reached 24, Stephen served the community in a variety of ways, including guest master. After some time he asked permission to live a hermit's life. The answer from the abbot was yes and no: Stephen could follow his preferred lifestyle during the week, but on weekends he was to offer his skills as a counselor. Stephen placed a note on the door of his cell: "Forgive me, Fathers, in the name of the Lord, but please do not disturb me except on Saturdays and Sundays."
Despite his calling to prayer and quiet, Stephen displayed uncanny skills with people and was a valued spiritual guide.
His biographer and disciple wrote about Stephen: "Whatever help, spiritual or material, he was asked to give, he gave. He received and honored all with the same kindness. He possessed nothing and lacked nothing. In total poverty he possessed all things."
Stephen died in 794.
Richard Rohr explores how to find God in the depths of silence.
Whether you are new to cooking, highly experienced, or just enjoy good food, Table of Plenty invites you into experiencing meals as a sacred time.
Why did the pope choose the name Francis? Find out in this new book by Gina Loehr.
By focusing on God's love for humanity expressed in the gift of Jesus, The Last Words of Jesus serves as a rich source of meditation throughout the year.


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Oysters, cheese & rock'n'roll
For three months in winter 2009/2010, Heinz Rufibach, head chef at the Hotel Alpenhof and president of the Zermatt Cercle de Chefs du Cuisine, is creating the first-class and business-class culinary concept on SWISS long-haul flights and European routes. With the SWISS Taste of Switzerland, Zermatt is definitely entering a high-flying culinary class of its own. In this Focus, we list more places where you can enjoy exceptional wining and dining.
Dine at Gault Millau standard
The British Times calls the tradition-rich Gault Millau "The New Testament of Gourmet Cuisine". Every year the guide selects the best restaurants in Europe. We have several in Zermatt.
Restaurant Capri, on the 4th floor of Le Petit Cervin with an impressive 16 points. Here, head chef Oliver Glowig, two-star chef at the Ristorante L`Olivo in the Palace on Capri, creates first-class Mediterranean cuisine.
The Restaurant Le Corbeau d'Or in the Hotel Mirabeau has been awarded 15 points. Alain Kuster from Alsace caters for continuity as well as surprises.
Another 15 points went to the Gourmetstübli in Hotel Schönegg, according to Gault Millau, they were awarded for a high standard of culinary skill, creativity and quality.
No fewer than four restaurants have been awarded 14 points, including Le Gourmet in the Hotel Alpenhof. And by the way: the Alpenhof now boasts a new entrance and reception area. The hotel and gourmet restaurants have been renovated and modernized. The new Smokers Lounge means that smoking can be enjoyed despite the general smoking ban.
Also with 14 points: Le Cervin Grill in the Mont Cervin Palace, the Portofino in the Hotel Post and the Prato Borni in the Grand Hotel Zermatterhof, where an excellent meal can now be enjoyed in relaxed fashion without a dress code requiring a jacket.
The Chez Heini and Heimberg have each won 13 points, as has the mountain gastronomy of the restaurants Findlerhof and Zum See.
Cooking for points: Marco Drynda in the Sonnmatten
Keep an eye on this chef: Marco Drynda, head chef at the Restaurant und Suite Sonnmatten, in the charming district of Winkelmatten. This is now Drynda's third season as chef with host René Foster. After eight years as chef de partie and sous chef with Alain Kuster, the 15 Gault Millau point chef in Zermatt, Drynda has now established himself and is nurturing ambitious plans. Drynda, of traditional Swabian stock, was previously commis de cuisine in the Ticino Ristorante Agnese, 14 Gault Millau points. Between 16.30 and 19.30 h on Saturdays in January, the Sonnmatten serves champagne oysters, salmon marinated à la maison and a selection of other delicacies. A look at the Agenda on the website is also well worthwhile.
Asia on the up
Gault Millau awarded 13 points to two Asian restaurants: in the Restaurant China Garden, Lijun Chen prepares first-class Chinese cuisine and in the Seiler Restaurant Myoko sushi master Ikuma serves fresh, top-quality sushi and sashimi creations.
New in the village: Lanna Thai – the kingdom in northern Thailand
In place of Da Mario, Seiler Hotels are opening a new Thai restaurant, the Lanna Thai. The light and delicious dishes will cater for an exotic experience at the Hotel Schweizerhof. Lanna, in English one million rice fields, was a former kingdom in northern Thailand. Surrounded by high mountains and tropical forests, it is similar to a Zermatt in Thailand. SAWATDIH – Welcome to the Lanna Thai.
The Fuji of Zermatt bar and Japanese restaurant on the ground floor of the Hotel Albana Real now has a sun terrace and winter garden.
New in the mountain region: the Restaurant Trockener Steg has been renovated at a cost of 12 million Swiss francs and is now called the Ice – Buffet/Bar/Pizzeria. The reconstruction, also connected to the new aerial gondola cableway Schwarzsee paradise-Furgg-Trockener Steg, allows guests to positively roll into the restaurant, where an efficient free-flow concept has been created in a welcoming and contemporary ambiance. New viewing angles open up – towards Zermatt village and towards the Matterhorn and the Theodul Glacier from the large terrace. Families will find plenty of space in the top-floor Wolli area (Wolli: storybook figure). The pizzeria is on the first floor in the building's north wing. The attractions are rounded off by an Ice Shop selling snacks and souvenirs in the walk-through and entrance area on the ground floor. Incidentally: the Matterhorn Group places top priority on sustainable use and management. In ecological terms, considerable improvements have been achieved in the reconstructed building with better insulation, more efficient energy management and a more environmentally-friendly energy supply.
Igloo Village s(w)ings
In addition to the Igloo snowbar, this winter a new eating/drinking area will open for day guests in the Igloo Village Hotel. This extra area will make it possible to serve groups of up to 60 persons in the evening and above all at the Tuesday fondue feast. A singer-songwriter will make guest appearances from mid-February. The outside bar is being extended to include a hotel reception desk, aimed at enabling day guests to obtain more information on the hotel facilities and also to make last-minute bookings on the spot.
Restaurant Les Marmottes on Furi
The small mountain restaurant Les Marmottes is run by a laid-back young team and scores points with its own products: as much of the meat as possible comes from the restaurant's own farm (Eringer, lamb, veal and beef). As an example, the air-dried beef is produced from the meat of the farm's cows. Other specialities are game dishes with meat from Zermatt game that the host, a keen hunter, supplies to the restaurant himself. The icing on the cake is an alp-cheese carpaccio made with own alp cheese, matured in the summer months on nearby Moosalp where the farm's cows are sent for their summer holiday. New this year is a smoke oven to produce home-smoked salmon for pasta.
North wall delights
The piste and access road to Stafelalp are both open. Here, skiers and winter-walking fans can marvel at the imposing north wall of the Matterhorn and feast on hot-stone meat dishes in the rustic Restaurant StafelALP, which reopened last winter.
Ski-in Metro-out: CERVO
The Boutique Hotel CERVO has been open since 19 December 2009. Located just above the Sunnegga bottom station, the CERVO ranges between an Alpine chalet, cabin, hunting lodge and design haven, with spacious guest rooms and suites, a terrace with Matterhorn views, cosy lounges and a stylish bar. The restaurant is open to non-residents and offers a small but select menu with Alpine tapas as an appetizer, sausage and air-dried meat from local game, grill specialities and selected wines.
The Hotel Matthiol has already quietly celebrated opening for the winter season 2009/10. Now the hotel, which enjoys celebrity support from Hollywood, is ready to step on to the red carpet of Zermatt hotels.
Award for the Firefly
The Firefly apartment hotel is the first hotel in Zermatt to be awarded a Minergie (energy saving) Certificate. It has officially received four stars and been nominated by the Condé Nast Traveller as one of the ten most stylish hotels in the Alps. Congratulations glow-worm!
Bathing bliss
The Christiania has a new bathing world and wellness facilities. These combine wellness, sport and beauty to offer hotel guests a complete pampering programme. The massage treatments and hairdressing salon are also available to non-residents. The ventilation system in the entire bathing and wellness area has also been renewed. The waste heat from the air-dehumidifying system will now be used to heat the water in the swimming pool, meaning a saving of around 50 % in energy costs despite the additional attractions in the pool.
The Beau-Site has a beautiful new pool and offers guests a whirlpool landscape with huge Jacuzzis measuring six and eight meters in diameter.
Village specials
Art at the Hotel Post. Hotelier Martin Perren takes pride in being a gallery owner and this winter is showing a collection of works by Yassim Marie Ben Bella. The vernissage is at 19.00 h on 22 December 2009 in Papa Caesar.
Not just for chocoholics
In the village since 2008, the Boite à Chocolat now has a patissière from the Ticino, Crystal Henneh, who every day creates fresh pralines, tartlets, cakes and truffes. The tempting chocolate tastings offered by the Boite à Chocolat are not just for chocoholics. By day you can enjoy varieties of hot chocolate and in the evening sip a cocktail at the bar until midnight.
The Vernissage pampers guests with tasty tapas specialities or a superb 3-course menu during the daily Cine Dinner.
Show me the way to the next whisky bar
On Saturdays, the Gilde Restaurant Ambiance in the Hotel Ambiance offers a Single Malt Tasting menu: a fitting single malt is served with each course together with an explanation and documentation.
New host at the Hotel Monte Rosa
And her name is Friederike Cossardeaux.
A Matterhorn made of cheese
Zermatt's cheese-making tradition is as old as the mountain farming at the foot of the Matterhorn. Nevertheless, in the second half of the 20th century, this tradition fell victim to the centralization of the dairy industry and Zermatt's last cheese dairy closed down. In 2003, Mirjam and Reto Gobba-Wyrsch revived the Zermatt cheese-making tradition with their Horu Dairy (Horu is the local name for the Matterhorn). With seven cows and a small yet select assortment of dairy products, they rapidly attracted the attention of local people as well as guests. Today, the Horu Dairy presents the first Matterhorn made of cheese, using a mould fashioned by a wrought-iron smith from the Upper Valais. The cheese mountain weighs one kilo and can be admired, sampled and bought on workdays between 16 and 18 h at the Horu Cheese Dairy in the Oberhäusern district of the village.
The disco-nightclub on the ground floor of Grampis has a new name: Disco Club *THE CAVE*. The club is now focusing on technology and themes. Investment has been made in a new sound and lighting system with a built-in snow machine, and special events, live acts and themed evenings will make the nights sizzle!
Z'ART rocks Absolut
The special editions launched by Absolut Vodka at Christmas have long achieved cult status. After the Masquerade and Disco editions proved runaway bestsellers, the Absolut Vodka Rock Edition is now lining up as the successor. In Switzerland, the limited edition is only available in ten selected bars. The Z'ART is one of these ten locales and the only one in the Valais to offer the limited, studded leather bottle during this winter season.


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Overall customer review score:
Return to Risk Racing Magnetic LED Light Mine Product Page
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Comments On Oct 29, 2013:The Light is a little smaller than I would like, the magnets work well, it is handy under the tank. The switch is not the best quality either. Handy to put in a saddle bag for on the road minor issues, a strobe function would be nice for road hazard emergencies.
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Comments On Jul 31, 2013:This light is nice to have when you are working in a tight space. You can almost always position it at the right angle to provide a good amount of light on the area you are working.
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Comments On Dec 05, 2012:it seems to be alright although i expected it to be a bit bigger but other then that it decent.
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Comments On Jan 14, 2012:I have been doing some electrical work on a utility quad and this light has been hands down the most valuable. It sticks everywhere. Easily worth the money.
Only thing is its not the best quality sometimes the switch is very sensitive.
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Moderator: Nicole Marie
...in your opinion.Originally posted by Nicole Marie:
What you see on the cover of Cosmo and the other mags is the same thing you see at the beach. And phrases like "Top 10 Bedroom Secrets" are not that big a deal. People need to lighten up and get over themselves. This article came from the "Offbeat" section of CNN where they post stories that show the ridiculous. What about the customer who wants to see the headlines? It's not like it's Playboy.
...which is not like it's(Playboy's) Hustler. So, if we're going to draw a line, where should it be drawn?Originally posted by Nicole Marie:
It's not like it's Playboy.
obviously you are trying to force your views and sensibilities on other. unlike wal-mart who are a lot more liberal.Originally posted by Nicole Marie:
People need to lighten up and get over themselves.
Presumably, if it is Cosmo, we already know the headline - ten top ways to do something ...What about the customer who wants to see the headlines?
Exactly!!Originally posted by operatenor:
It is their right to arbitrarily choose what to sell as much as it is my right to take my business somewhere else.
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National Institutes of Health • National Center for Complementary and Alternative Medicine
Safe Use of Dietary Supplements
Natural products such as herbal medicines or botanicals are often sold as dietary supplements and are readily available to consumers; however, there is a lot we don't know about the safety of many of these products, in part because a manufacturer does not have to prove the safety and effectiveness of a dietary supplement before it is available to the public.
Two of the main safety concerns for dietary supplements are
- The possibilities of drug interactions—for example, research has shown that St. John's wort interacts with drugs such as antidepressants in ways that can interfere with their intended effects
- The possibilities of product contamination—supplements have been found to contain hidden prescription drugs or other compounds, particularly in dietary supplements marketed for weight loss, sexual health including erectile dysfunction, and athletic performance or body-building.
This issue provides information about the safe use of dietary supplements, including the Federal regulation of dietary supplements, sources of science-based information, and tips for talking with your patients.
Read more about what the science says
Jump to: Clinical Guidelines | Scientific Literature | Research Spotlights | Info for Patients
Clinical Guidelines
Scientific Literature
Research Spotlights
Information for Your Patients
NCCAM Clinical Digest is a service of the National Center for Complementary and Alternative Medicine, NIH, DHHS. NCCAM Clinical Digest, a monthly e-newsletter, offers evidence-based information on CAM, including scientific literature searches, summaries of NCCAM-funded research, fact sheets for patients, and more.
The National Center for Complementary and Alternative Medicine is dedicated to exploring complementary and alternative healing practices in the context of rigorous science, training CAM researchers, and disseminating authoritative information to the public and professionals. For additional information, call NCCAM's Clearinghouse toll-free at 1-888-644-6226, or visit the NCCAM Web site at nccam.nih.gov. NCCAM is 1 of 27 institutes and centers at the National Institutes of Health, the Federal focal point for medical research in the United States.
Content is in the public domain and may be reprinted, except if marked as copyrighted (©). Please credit the National Center for Complementary and Alternative Medicine as the source. All copyrighted material is the property of its respective owners and may not be reprinted without their permission.
Follow NCCAM on:
Twitter at twitter.com/NCCAM
Facebook at www.facebook.com/nccam
YouTube at www.youtube.com/NCCAMgov


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With negotiations on a "fiscal cliff" deal at an impasse, Democrats and Republicans have turned toward sending political messages just before the Christmas holidays.
The Republican-controlled House has scheduled a vote later Thursday on what Speaker John Boehner calls "Plan B"—a bill to allow tax rates to rise back to Clinton-era levels only on family incomes above $1 million per year. (Read More: House to Vote on Plan B as Hopes for 'Cliff' Deal Fade.)
Because many Republicans oppose raising taxes on anyone, Boehner has added a vote on separate legislation to cut spending by $200 billion as a means of luring recalcitrant conservatives.
House Majority Leader Eric Cantor labeled the measures the only "concrete action" to avert the fiscal cliff and challenged Democrats to enact them.
Democrats have no intention to. Senate Majority Leader Harry Reid said the measure cannot clear the Senate, and the White House said President Barack Obama would veto Plan B even if it did pass.
That suggests Congress will leave Washington for the weekend with the issue unresolved, then return next week with only days to go before the Dec. 31 deadline. (Read More: Could a 'Fiscal Cliff' Deal Include Cap on the AMT?)
To increase pressure on Republicans, the White House summoned a group of Washington business lobbyists Wednesday evening to enlist their assistance.
One participant in the meeting said the message from White House officials was the negotiations had soured but Obama doesn't want to give up and go over the cliff. (Read More: Fitch Warns US Could Lose AAA If 'Fiscal Cliff' Hits.)
The participant speculated that a decision by House members and senators would give Obama and Boehner more breathing room to negotiate privately over the weekend with the goal of presenting members with a deal when they return next week.
But that's no guarantee both chambers could pass such a deal, and some White House and congressional officials have grown significantly gloomier in recent days about the prospect of a bipartisan solution.
—By CNBC's John Harwood; Follow him on Twitter:


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Small Wallets
Small but mighty silhouettes. Great looking, super functional, and roomy enough to accommodate all the essentials.+ View All Small Wallets
Large Wallets
We've designed all the right features on these large wallets. Not to little – not too much. Sort of like a personal assistant in your pocket.+ View All Large Wallets
Hand-carry clutches…wallet-style clutches…checkbook clutches. Styles to accessorize with your little black dress... styles to accompany you on frequent grocery store visits.+ View All Clutches
We're addicted to this tote. Super simple, super striking. Our latest fascination.+ View All Totes


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I am preparing to install our Navien 210A tankless water heater soon. I will do the water pipe and electrical work myself, then hire a licensed plumber to complete the gas installation.
My question relates to use of PVC pressure pipe. Our current domestic pipes are 3/4" soldered copper. I've done quite a bit of modification to our pipes over the years with L-grade 3/4" soldered copper. I recently installed a cycle stop valve, which works beautifully! I bought some decent quality 1" shut-off valves and a pair of 4.5 x 10" water filter housings to prefilter sediment upstream from our tankless heater.
I wonder if there's any reason why I shouldn't connect the valves and filters using 1" white PVC pressure pipes and PVC cement? Is there any safety risk or code violation using PVC for domestic cold water pipes? Will cured PVC cement hold 45-62 PSI over many years without leaking?
PVC would be a cost savings and would take about 1/2 the time to construct versus copper. I can use pre-threaded PVC pieces to make my job easier. I don't plan on using any PVC on the hot water side... just 3/4 inch copper. Thanks.


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Superior durability, classic style and rich, deep colors... the best underfoot! These Rugs are thick and soft, hand-woven from 100% wool for excellent wear and soil, stain and fade resistance. The traditional pattern is crisply detailed. Easy care... just blot up spills and professionally clean as needed. Pile height is 0.63". Cotton canvas backing and latex. Imported.
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5'x8' Surya Caesar Beige / Rust Rug
8'x11' Surya Caesar Beige / Rust Rug
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Nice new design
By Mac
from Nashville, TN
Comments about Baudville Foil-Stamped Certificate Paper - Star Player - White:
I like the new design but the Certificate paper with the star and the pastel worked better for our use, so sad to see that one not available.
Bottom Line Yes, I would recommend this to a friend
Was this review helpful? Yes / No
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By Sharon
from Jacksonville, Florida
About Me Dept Manager
I love this! It shows the employee "Reaching for the Stars!" The employees love it too! Very good quality paper1
Awesome Certificate
By Hilda
from Modesto, CA
About Me Education Industry
Beautiful certificate. It can be used for all occassion.
By Laurie
from Phoenix, AZ
I was pleasantly surprised at the quality of this certificate. The moment I opened the box and saw them I knew they would be a big hit. They look very classy all done up!
A Great Resource
By Sunshine
from Orlando, FL
About Me HR Manager, Recognition Champion
The gold foil and heavy paper make these beautiful certificates. I like that it doesn't say anything, so it can be used for many occasions.
Want this item customized with your logo or organization's name?


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Grover Quick-release Strap were easy to install in Zager Accoustic Guitar.... Easy on and off. Grover quality shines. Must buy!
I purchased 3 sets of these and found them to be better then what I expected.
They eliminate the wearing of strap holes with repeated use, thus removing the need to buy new straps.
I highly recommend them for any type of guitar.
I have put these on everything, and I am pleased to say there are no compatibility issues if you have Schaller varieties in your collection.
At Stew Mac You can buy the buttons only too (if you don't need a strap for every guitar, and you need extra straps even less when you have these).
I have a set of these on my custom B.C. Rich Warlock, and they work great. I'm planning to get a set for my Dean Razorback DB that I am customizing myself right now. The only problem with this is that I have to do some minor altercations to one of them so I can get it on the neck joint screw, because I don't feel like making a new hole on the guitar just for this. But other than that, I would recommend these to anyone. Great stuff here.
realmente son muy fuertes y seguros. Evitan que se te caiga tu instrumento!!
My father-in-law makes custom straps for Dobro guitars and on this type of instrument a strap lock is a necessity. We purchased several of these to offer as a lower priced alternative to the Schallers we have always recommended. As previous reviewers have stated these locks fit on Schaller end pins which is great.
The problem with these locks is in their construction, the post that is used to disengage the lock is screwed on and comes loose very quickly. If you put some Loc-Tite on the threads this should take care of this issue. So with that said we will still recommend the Schallers over the Grovers but I will most likely use them on my personal instruments, with the addition of some Loc-Tite.
I found one of the 2 strap locks to be improperly machined, the hole drilled into the housing was to small and I had to force the detente up and down to get it in position to retain itself into the strap button.
The other lock that moved freely unscrewed itself the second gig I used it on, sending the the 2 parts and internal spring across the stage, never did find the spring.
a few recommendation to the incompetent Chinese offshore company that manufacturers this product, first off, make sure the hole the detente rides in is the proper diameter, machine a screw slot into the part that locks into the button so that we can tighten it when it comes loose and lastly, Locktite................
I wanted black to match the rest of my hardware and these fitted the bill. Finish was not too soft and did not mark while being fitted.
What can you say about strap locks, they either work or don't. These do. I have had no problems at all and will purchase more for any new guitars I can talk my wife into letting me buy!
Just like GSJ in another review. Could not find these pins locally, only full kits.
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Main Content
Order today, receive no later than
Order today, receive no later than
Friday, April 25th
Some limitations apply
Set yourself up for victory when you take on the waves in the Triumph Freak boardshorts from O'Neill! These freakishly comfortable and functional shorts feature an allover plaid pattern, embroidered and appliqué brand lettering, and a side pocket with a sewn-in bottle opener/fin key. They're designed with quick-drying psychostretch material and hyperprene stretch panels so you can conquer the tide in comfort and style.
- 89% Polyester/11% Spandex
- O'Neill all-over printed plaid boardshort
- 22" Outseam
- O'Neill psychostretch 4-way stretch fabric
- .3mm Hyperprene stretch panels
- O'Neill embroidered, appliqued & screened logos
- Superfly 2.0 closure
- Tie front with four O'Neill grommets
- Locking drawcord
- Side zip pocket with mesh screen for ventilation
- Sewn-in bungee lanyard with O'Neill bottle-opener/fin key
- Imported
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Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
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News Marlboro College Senior Presents Art Exhibit: Hypostasis
MARLBORO, VT - (April 8, 2008) - Marlboro College senior Emily Tate will
present her art exhibit, Hypostasis, which will be on display from
Saturday, April 12 through Saturday, April 19 in Marlboro's Drury
Hypostasis is one component of Tate's Plan of Concentration, which focuses on aesthetics and art education. The exhibit is a collection of abstract paintings highlighting the colors, textures, and patterns of nature. The works were painted with the philosophy that art informs and expands perceptual experience.
"I have tried to find a balanced place where things have a material and physical presence along with an irrational and supernatural presence," says Tate. "My intention was not to give the subject the same life it already had, but to find it a new life, a new way of being present in the visual world."
The Drury Gallery is open Sunday through Friday, 1:00- 5:00PM. Admission to the exhibit is free and open to the public.
For more information, contact the Marlboro College Public Relations department at 802-251-7644 or http://marlboro.edu/mail/pr/marlboro.edu.
Celebrating 60 years, Marlboro College offers undergraduate education in the liberal arts and, since 1997, graduate study focused on Internet technologies. Its 330 undergraduate students enjoy an 8:1 student-faculty ratio, a voice in governing the community and individualized courses of study on a 350-acre campus in the hills of southern Vermont.


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Pizza >Kapp's Pizza Bar & Grill
191 Castro St, Mountain View, CA | Directions 9404137.393895 -122.078767
Mon - Thu, 11:30am - 9:30pm (delivery until 9pm); Fri, Sat, 11:30am - midnight (delivery until 10pm); Sun, 11:30am - 11pm (delivery until 9pm
Neighborhoods: Old Mountain Views, Old Mountain View
GREAT PIZZA! – being from The BEST PIZZA TOWN of Chicago, Kapps pizza was great , What a real pizza should taste like. Service and Location were great as well.
Kapps is good – One of the first pizza joints I frequented regularly in the south bay, I head back everyso often for my favorites: The Stromboli and the Kapp's Special. Good crust, fresh and generous ingredients. OK on the price, but the place is pretty cool. Especially if you're a sports fan.
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The process of identifying an individual, usually based on a username and password. In security systems, authentication is distinct from authorization , which is the process of giving individuals access to system objects based on their identity. Authentication merely ensures that the individual is who he or she claims to be, but says nothing about the access rights of the individual.
If hackers get their hands on your company's data, they can wreak havoc on customer relationships and cause tremendous damage to your brand and... Read More »Windows XP: Move Along, There's Nothing to See Here
After more than 12 years of holding the title of most popular operating system in the world, Windows XP is taking center stage for its final... Read More »Report: The Role of Big Data in the Marketing Industry
According to a new study from Infogroup Targeting Solutions, we can expect to see companies spend heavily on big data marketing initiatives in... Read More »
Creating desktop shortcuts to a websites is useful. When you double-click the icon from your desktop it automatically launches the browser and... Read More »Flash Data Storage Vendor Trends
Although it is almost impossible to keep up with the pace of ongoing product releases, here are three recent highlights in the flash data storage... Read More »15 Important Big Data Facts for IT Professionals
Keeping track of big data trends, research and statistics gives IT professionals a solid foundation to plan big data projects. Here are 15... Read More »
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